PRODUCTION PROCESS

Inside the lab

For our roasting I use a medium-size machine that can handle a maximum of 30 kg of coffee at a time. Toasting is the most delicate moment, the heart of my job. Every second is important: I measure out the hot air, I stay on low temperatures and I check the times.

The lab is my kitchen.

I’m not afraid of showing my tools, because it is difficult for someone to steal experience. Everything is in my nose. The job of the roaster is a question of alchemy and balance.It is a visual, olfactory and also auditory experience.

A small warehouse

We toast coffee only before selling it.

Our customers receive their coffee approximately 6 days after toasting, when it starts ripening.
Coffee preserves its full taste for about 30 days, then some of its scents begin to fade away. Grand crus can live up to 60 days.

We can also send 3 kg at a time: we try to avoid customers stocking up not to age the coffee. This means working with freshness.

For us professional and home uses are the same. There is no difference between beans and ground coffee: we reserve the same quality for all our customers.